My Favorite Dinner Rolls show up at almost every celebration meal in my family. They have recently been updated with the Tangzhong method. It’s a slight modification that makes a big difference. This yeast roll recipe will give you everything you could want in a dinner roll: light, flaky, flavorful, and versatile.
This recipe was first published on my site back in 2009. Go here if you are looking for the original version of “My Favorite Dinner Rolls.”
Just like 98% of my bread recipes, this one is written for a bread machine. For this reason, the directions will tell you how to mix, knead, and allow the dough to rise in a bread machine, then bake in a conventional oven. The whole process usually takes around 3 hours.
What if I don’t have a bread machine?
No worries! See the notes at the end of the recipe for using a stand mixer or making by hand.
What’s different about these, you ask?
- If you are among the many who tried the original “My Favorite Dinner Rolls” and loved them like we do, the first thing you might notice is the different shape. Cutting and slicing beats making little balls, especially for beginners. Admittedly, they don’t look quite as perfect, but that also means they won’t be mistaken for store-bought rolls.
- They’re more fun to eat, too. Who doesn’t love to unroll the layers of their dinner roll?
How Did the Recipe for My Favorite Dinner Rolls Change?
Not so obvious are the changes I’ve made to the original recipe itself.
- Borrowing from the Tangzhong method, instructions are included for making a thick paste mixture with a portion of the milk and flour. This only adds a couple of minutes to the process. You will be rewarded with bread that is more tender and stays fresh longer. We’re talking 2 or 3 days of just-baked-freshness as compared to one day for most homemade bread without preservatives.
- The amount of sugar called for is reduced by a third from the original recipe. You won’t miss it. At least I don’t.
How To Make My Favorite Dinner Rolls With a Bread Machine:
Whisk 3 tablespoons of flour into 1/2 cup of milk. Cook in the microwave for 1+ minute, whisking every 30 seconds until mixture turns into a thick pudding consistency. Don’t worry if there are a few lumps.
Add remaining 1/2 cup milk to “pudding” and pour into your bread machine.
Add remainder of ingredients. Set machine on the Dough cycle and press “Start.”
Dough should look similar to this picture when the kneading has finished.
After dough cycle has completed, check that dough has risen to nearly double in original size. If not, leave the dough in the machine until it does.
When ready to roll out, two fingers poked in the dough will leave an indentation that won’t fill in.
Remove dough from pan to a lightly floured surface. Divide in half.
Roll each dough ball into a 13 x 9 inch rectangle.
Coat with soft butter.
Divide into 4 long strips, then make 1 cut through the middle of the strips to make 8 strips.
Roll each strip as tightly as possible.
Place rolls in a greased 8 or 9-inch pan in a spoke fashion.
Cover with a tea towel (or a cheap shower cap.) Allow rolls to rise until double before baking in oven preheated to 375 degree F .
Kitchen Secret:
If rolls are getting too brown before time is up, lay a piece of foil loosely on top. However, be sure they are done in the middle before you pull them out of the oven. “Doughy” interiors will cause them to cave in as they cool.
Having difficulty knowing when your homemade bread is baked through? Buy yourself a quick-read digital thermometer. Bread should be around 185-190 degrees in the oven.
I highly recommend this method if you are an inexperienced baker or even if you are experienced. Since I started testing my bread with a thermometer, raw bread is past history in my kitchen.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
For your convenience, “pin” this for future reference…
My Favorite Dinner Rolls--Updated
Ingredients
- 1 cup milk, divided
- 3 cups unbleached flour, divided
- 1 egg
- 1 tablespoon heavy cream or 1 egg yolk
- 2 tablespoons sugar
- 1 1/4 teaspoon salt
- 4 tablespoons softened butter (goes into dough) + 2 tablespoons for coating dough in step 2 and 1 tablespoon for glazing baked rolls
- 2 teaspoons bread machine or instant yeast
Instructions
Making the Dough:
- Measure out 1 cup of milk. In a separate small bowl, measure out 3 cups flour.
- Make flour paste by whisking 3 tablespoons of the flour you just measured out and half of the milk (1/2 cup) together in a medium microwave-safe bowl. Cook on High in the microwave for 1 minute, whisking every 30 seconds. Cook an additional 15-30 seconds, if necessary, until mixture is as thick as pudding.
- Add the remaining 1/2 cup of milk to the cooked milk/flour mixture and whisk energetically. It's OK if there are still some lumps. They will disappear in the mixing process. Add to the bread machine pan.
- Add egg, heavy cream or egg yolk, sugar, salt, softened butter, remaining flour, and yeast to the pan and select the dough cycle. Press "Start."
- When dough cycle finishes, check to see if dough has risen to double its original size. If so, remove it to a floured surface. If not, allow dough to remain in the machine until it is double, then remove and proceed with the next step.
Making and Baking the Rolls:
- Divide dough in half. Form each half into a neat ball, flouring the surface you are working on as needed to prevent sticking.
- Use a rolling pin to roll one dough ball into a 13 x 9 rectangle. Coat with very soft butter. Divide into 4 equally-sized strips long-ways, then divide each strip in half short-ways. You should have 8 total strips. Roll each strip starting from either of the short ends.
- Place rolls into a greased 8-inch pan. Repeat step two with the other half of the dough. Cover with a tea towel or cheap shower cap and set aside to raise again until almost double. This will probably take an hour, plus or minus, depending on the room temperature.
- Preheat oven to 375 degrees F when you think the rolls are almost ready. Bake rolls on the middle shelf of your oven for 15-17 minutes or until nicely browned.
- Remove from the oven and allow to sit for about 5 minutes. Turn rolls out onto a cooling rack for another 10-15 minutes. Brush all over with melted butter. (If you leave rolls in the pan too long after baking, they will sweat and become soggy on the bottom.)
Notes
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer, add all ingredients to the bowl (except butter) in the same order listed. Turn on low to mix all ingredients until moistened. Using dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic, about 5-10 minutes. Add softened butter and continue to knead with mixer until fully incorporated. Cover and allow to rise in a warm place. Deflate dough gently and shape rolls as indicated in recipe.
- If making by hand, combine all ingredients(except butter) into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Gradually knead in softened butter until completely incorporated into the dough. Place dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape rolls as indicated in recipe
- Please note: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape rolls.
Recommended Products
-
King Arthur Flour Unbleached All-Purpose Flour, 5 Pound - Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black
As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.
Nutrition Information:
Serving Size: 1/16Amount Per Serving:Calories: 150 Total Fat: 6g Sodium: 194mg Carbohydrates: 21g Fiber: 1g Sugar: 2g Protein: 4g
Dianne Talyor
May 14, 2019 at 4:31 pmMy husband can’t have milk. Can I substitute almond milk and still get great rolls?
Thanks
Paula
May 15, 2019 at 6:34 amHi Dianne,
I haven’t tried it but I know you can use water instead of milk so I’m guessing you could use almond milk if you want. Let me know how it turns out if you try it.
Helena
January 20, 2019 at 7:31 pmThese are by far the most amazing dinner rolls I have ever had!!!! Light, fluffy, buttery (but not greasy). Absolute perfection! I can not thank you enough (neither can my family).
Connie
December 28, 2018 at 9:30 pmHi Paula. I make your oatmeal sunflower bread all the time and have also made rolls from your recipe for the holidays. Could you use the tangzhong method with the oatmeal sunflower recipe? Love all your recipes and enjoy reading your blog so much. Thanks for sharing.
Paula
December 29, 2018 at 1:16 pmThank you for your kind words, Connie. They brightened my day. Yes, you could apply the Tangzhong method to that bread. You would just have to work out the proportions of dry to wet ingredients. King Arthur Flour has some good advice for doing that.
Tere Brown
November 14, 2018 at 7:10 amThanks for this update! My son likes those Pillsbury crescents –me,not so much. Maybe the increased flakiness of these will satisfy him. I’m always looking for ways to get away from “convenience” foods that seem more like”Frankenfood” to me.
I avoid using the microwave whenever possible. Could I do the floor and milk thing in a small sauce pan over low heat on the stovetop?
Thanks again!
Paula
November 15, 2018 at 1:22 pmTere,
Yes, you can do it on the stovetop. I would probably burn it but suspect you are more careful. Have a good holiday. paula
Robin
November 4, 2018 at 11:20 amThanks for posting this update. If they are anything like the original dinner rolls (which has become my gold standard bread recipe), I know they will be a hit in my house!
Paula
November 4, 2018 at 2:59 pmHi Robin,
I would love to know what you think after you try them. Thanks for writing!
MaM
November 1, 2018 at 8:37 pmI am very excited to try this recipe, I loved the original.
But I am confused as I’m reading it. The recipe says
1 c milk, divided
3 c flour, divided
Step 1 says use 3 T milk and 1/2 c flour to make the paste
Step 2 says add 1/2 c milk which = 8 T
These 2 amounts of milk only equal 11 T,
3 T + 8 T, and 1 c is 16 T.
So I looked at the pictures to see if they would clarify things. The caption under the first picture says 3 T flour with 1/2 c milk. Now I am more confused than ever.
Have people just been using the 3 T and 1/2 c of milk?
Help!!
Paula
November 2, 2018 at 7:29 pmDear MaM,
Oh my. Huge mistake on my part. The captions on the pictures are right. However, I got it backward regarding the paste mixture in the recipe. And I can’t even tell you how many times I proofread that recipe. Anyway, I have corrected it now. It should be 3 Tablespoons of flour and 1/2 cup of milk to make the paste. Then add the other half cup of milk to the paste mixture. You will add the remainder of the flour along with the other ingredients. If that is not clear, please write back.
MaM
November 7, 2018 at 12:59 pmThanks for the clarification. That’s what I figured because all of the milk added to 1 cup. I cannot wait to try this recipe. I have a recipe for the best frosting ever that starts with a paste of flour and milk too…
Paula
November 7, 2018 at 5:39 pmThanks again for alerting me to the error. Hope you enjoy the rolls.
Commonsensemom
November 1, 2018 at 7:26 pm(And then you would also need to adjust the flour in step 3.)
Commonsensemom
November 1, 2018 at 7:25 pmI think you have a typo in step 1. Shouldn’t it be 1/2 c. milk and 3 T. flour?
Paula
November 2, 2018 at 7:30 pmYES, yes, yes. You are right, Commonsensemom. I have corrected the recipe. So sorry for the mix-up.
jenny
July 10, 2017 at 8:52 pmI don’t know what to say.
My mom has passed on for some years now and these rolls are the closest I’ve tasted to her recipe. They literally brought tears to my eyes.
I’m the only one to have kept most of her recipes in the family but she never shared her dinner rolls recipe with anyone, it went with her.
Thank you, Thank you, Thank you!
oh and the recipe was just fine in my mini breadmaker.
Mrsb
May 13, 2016 at 9:05 amI just got my first bread maker and tried this recipe for the very first rolls I’ve ever made in my life. I’m the worst cook and always have disasters in the kitchen… I’m beyond proud to say that these turned out absolutely perfect!!!!!! Thank you for the recipe and advice!!! :)))
Maricris
September 20, 2015 at 9:42 pmThis recipe is a keeper 🙂 I just made tonight and it’s very good. My husband love it! I used all purpose flour coz I run out of bread flour, it turns out good.
Michelle
February 11, 2015 at 12:42 amSeriously, these are THE best rolls/bread that I have ever made….and I’ve made a lot. They are so light and fluffy and buttery…Omg! All 4 of my kids (8-17) LOVED them. Thank you so much!
Linda
January 18, 2015 at 9:54 pmare you leaving the dough in machine entire dough cycle ? or just for a short time?
Paula
January 19, 2015 at 6:48 amLinda,
Good question. I leave the dough in the machine for the entire cycle. The object is to allow the dough to rise until double before you remove it, punch it down, and shape it. You can remove the dough anytime after it has been kneaded to a different bowl to rise in a warm place if you want. For example, if you need to make two batches for a large dinner party: Mix and knead first batch, remove dough to greased bowl and set in a warm place, then start over again with a second batch.
Mayvis
December 17, 2014 at 2:25 amHi Paula, I would like to add chocolate chips into the bread…should I just add it together with other ingredients before the dough cycle OR after the dough first proof and knead in?
Paula
December 17, 2014 at 6:42 amDefinitely do not add them in the beginning. Either add them when your machine beeps for “add-ins,” or if you miss that or your machine doesn’t beep, knead in by hand after the dough cycle completes. Sounds yummy.
Mayvis
December 18, 2014 at 12:08 amThanks Paula, appreciate it….will try it out this weekend, fingers crossed 😛
Erin
November 20, 2014 at 10:15 amI made the same the other night and my husband loved them so much I am no longer allowed to buy rooms in a store! He enjoyed them so much I decided to make a leftover pot pie and use the recipe instead of a pie crust.. Needless to say that was a huge hit also! I baked the bottom of the crust slightly first so it wouldn’t be doughy and it turned out perfect!
Carrie
November 2, 2014 at 9:35 pmI can’t thank you enough for this post! I’ve tried both bread and buns in my bread machine and they are always too dense and hard. These buns came out beautiful, soft and fluffy. The tip to check the moistness during the first 10 minutes was the reason I finally succeeded as I added extra water. We live in a dry climate. I also sifted the flour this time.
Wonderful web site! Thanks again 🙂
Pam
August 27, 2014 at 9:11 amWhat would happen if I don’t use heavy cream and just skim milk?
Katelyn
August 22, 2014 at 9:01 pmJust made these tonight to go with dinner and we LOVE them! The perfect go to roll! These will definitely be replacing my usual roll recipe that I use for Thanksgiving this year. The only thing I wish I would’ve had thought to do was to use half of the dough for dinner and the other half for cinnamon rolls (I spotted your recipe after they were already in the oven!) instead, but oh well, next time!
Rachel
August 21, 2014 at 11:41 amI made these finally, and was so impressed by how they turned out. My husband loved then, and I loved the confidence they gave me!! Thanks for the recipe! Off to try some sweet bread!
Paula
August 21, 2014 at 11:53 amUh oh! Another successful bread maker on the loose. Enjoy!
Sandy Jones
April 4, 2014 at 5:50 pmTonight I made your Favorite Dinner Rolls for the first time and they turned out so well! (I attached a link to a picture on facebook) Your video on how to make the rolls round was so helpful. I actually baked them in a whoopie pie pan (which is why there is a rim around the bottom.) I will definitely make these again!
Susan
February 1, 2014 at 11:29 amHi, Paula. I have been baking for friends for 20 years, which is kind of funny given that I myself eat an extremely limited diet due to food allergies. Nonetheless, I have always produced a product that others love—–until now. Now, I am unable to make the bagels that I have been making for years because the dough that comes out of my bread machine is unbelievably sticky, bubbly, and “strange.” I have tried checking the ambient conditions in my apartment and I have tried replacing all ingredients with fresh products. I have also cleaned the oxidation off the heating coil in my 20-year-old bread machine. I have not yet tried baking a different bread or replacing the bread machine. Before I get a new bread machine or experiment with a different bread are there other things I should check? Is there a way of checking the heating cycle of the bread machine, such as by putting it on the dough setting without the pan in place? Have I just lost my touch? 🙂
Paula
February 2, 2014 at 7:44 amSusan,
Are you saying your dough is sticky and strange with your usual bagel recipe and only that recipe? My first inclination would be to add a little more flour. Humidity differences due to seasons and weather conditions can really affect how much flour you need. You talk about the heating coil but I’m assuming you don’t bake bagels in your bread machine so not sure what you mean about that. Temperature issues should make no difference in the quality of your dough–only the time which it takes to rise. I wonder if the belt is slipping on your machine (a common problem on old machines) and not really kneading the dough like it used to. In that case, I think you have a valid excuse to treat yourself to a new machine. 🙂
Susan
February 2, 2014 at 7:49 amYou make an excellent point about the belt, which I had not thought of. I am eager to fix this problem so that I can try your rolls—that is what this is REALLY about.
Tricia
January 12, 2014 at 6:57 amHi! I happily ran into your website! I am a self-taught breaf machine user and I also have more than one machine and I also refuse to bake iside the machine, because honestly. . . Yuck. But, yes. . . Beautiful loaves in the right pans 🙂 So, I want to knmow about your technique regarding the dough setting. Do you use the 45 minute setting or the 1 and 50 minute setting when you say “dough setting.” I have often wondered about which one I should truly be using. Also, how long do you leave your loaves in the oven. I am always second guessing this. I use a meat thermometer to check once it is out, but always wonder. . . Anyway thanks so much! God bless.
Paula
January 17, 2014 at 7:29 amHi Tricia,
Please forgive my delay in answering. Somehow, your question fell through the cracks.
I always use the longer dough cycle for best flavor. The time varies with each machine but usually a minimum of 1 hr. 30 min.
Yes, you kinda have to guess at how long to leave the loaves in the oven and at what temperature. You might find this post helpful.
Mona
November 29, 2013 at 2:34 pmHi, Thank you so much for such a wonderful recipe. I used the variation 2 cups unbleached and 1 cup whole wheat flour. They were a BIG HIT in the dinner I took them to. Yummy !!! Sure will make again again. Thanks again.
Paula
November 29, 2013 at 9:50 pmYou’re welcome, Mona. Thanks for writing.
Paula
December 1, 2013 at 8:25 amGlad to hear it Mona. Sounds yummy AND healthy.
Rachel Hansen
November 28, 2013 at 4:04 amRolls are rising now…. very anxious to try! Such wonderful reviews.
sarah arnold
September 18, 2013 at 7:04 amI borrowed my mums bread machine last week and made a very poor first loaf of bread in it, but then discovered your website – I agree -why would you cook the bread in the machine and end up with a funny shaped loaf with a hole in the bottom? I tried your dinner rolls as my second ever attempt at bread. OMG they were amazing – so quick and easy to do, I just kept saying…I cant believe I actually made these!! My kids loved them too so tonight we are trying your pizza dough which is churning in the bread machine as I write. Fingers crossed it wasn’t just beginners luck!! Thanks!
Emily
July 10, 2013 at 11:27 amI’m curious if I’m supposed to melt the butter before adding or just dollop it in it’s solid state.
Paula
July 10, 2013 at 11:32 amEmily, No need to melt the butter. I use room-temp butter and slice it small. OR if my butter is cold, I slice it up, put it in the pan first, and pour the hot milk over it so it can get soft while I’m measuring the rest of the ingredients.
Jacqueline Monnin
June 9, 2013 at 10:15 pmPaula, how would you prepare these for baking tomorrow? Put in fridge before they rise them let them rise next day? We tried letting them rise first then put in fridge. Ha ha ha. That was a no go. Snicker. 🙂
Paula
June 10, 2013 at 9:33 amHi Jacqueline,
I do not normally prepare these a day ahead. They are just so much better when all done the same day. I have occasionally used the dough for cinnamon rolls and prepared them up until the final rise and then refrigerated. You have to allow a lot more time for the rolls to come to room temperature and rise if you do that. I much prefer to use this dough or this dough when I want to make rolls the day before. Something about having potatoes in them is magic. Both of these recipes make great dinner rolls and cinnamon rolls. Again, do every thing the day before including the roll-out. Then refrigerate. Allow a couple hours for rolls to rise the next day before baking although the time will vary a lot depending on the ambient temperature where you let them rise.
Sangeeta
April 7, 2013 at 7:51 amThey are so delicious. Thank you Paula for sharing.
Kim
April 6, 2013 at 10:24 pmThank you for the great recipe! I tried these dinner rolls twice already, and my entire family really enjoyed 🙂 Thank you, Paula! I’m having such a great time in your blog!
Sangeeta
March 18, 2013 at 5:17 amMy husband got me a Bread Machine ( just like yours) and I am struggling to make bread. He is from the US so loves and misses fresh bread his Mom made. So, it was lucky to find your Blog. I am going to follow your suggestions and try again to make dinner rolls.
Paula
March 18, 2013 at 7:24 amHi Sangeeta,
Practice makes perfect when it comes to yeast bread. You’ll get the hang of it quickly. Write back if you run into trouble.
Christopher Tuckrer
January 29, 2013 at 1:27 amCould you use whey (from strained yogurt) in part of this recipe??
Paula
January 29, 2013 at 9:43 amHi Christopher,
I’ve never tried it. I like milk because of it’s tenderizing effect. Where I would use it is in French bread.
Jacqueline
January 14, 2013 at 5:21 amMade these yesterday for my bella familia for the first time!! 16 rolls were NOT ENOUGH for our familia of 6! Better cooled down but still warm. These rolls don’t even need butter put on them!!! Thank you for sharing your recipe. One question…mine stuck in baking dish 🙁 was I suppose to grease bottom and sides of dish? Familia wants to make again and a batch of cinnamon rolls with this dough! We have a keeper recipe! Grazie!! Ciao!
Paula
January 15, 2013 at 9:55 amYES! You must grease the pans. I usually spray with PAM or similar product. Even better is Baker’s Joy. I also use non-stick pans. They they will fall out in one beautiful piece and nobody will believe you made them because they look so perfect.
BTW, these do make absolutely fabulous cinnamon rolls, as you may have already figured out.
Paula
January 15, 2013 at 9:58 amJacqueline,
I added the part about greasing the pans to the directions. Thank-you so much for alerting me.
Katherine Willis
December 7, 2012 at 3:00 pmLooks good. I recognized the music in the background. Instrumental version of Gordon Lightfoot’s Early Morning Rain. My mom’s a big fan.
Kathleen
September 23, 2012 at 1:05 pmAny good proven substitute for the shortening in these dinner rolls? I just can’t bring myself to use it, and not sure how butter would work or eliminating altogether? Has anyone tried, or any suggestions?
Paula
September 23, 2012 at 1:36 pmKathleen,
Butter is a wonderful substitute for the shortening. I don’t use the shortening anymore myself.
Hope
September 4, 2012 at 2:39 pmI LOVE these rolls! My parents want me to make them for Thanksgiving but because I’m going to need 2 batches of them I was wondering if they can be frozen before they are cooked, so that I can easily pull them out and cook on Thanksgiving? Please let me know at what point can they be frozen? After they have gone through the complete dough cycle, then made into balls, then frozen before they are set out to rise?
I’m having fun again with my bread machine because of your website.
Thanks so much
Hope
Paula
September 6, 2012 at 10:47 pmHope,
I have tried freezing the dough balls. While they are good and better than store-bought, I don’t think they are as good as the fresh. A better option is to make the dough the night before and let it rise once before making it into balls. Refrigerate overnight. Remove from the fridge a couple hours before you want to bake them. Thankfully, you have some time to experiment if you like. Have you tried the cheesy rolls? They are fabulous for ham sandwich sliders.
Anu
May 11, 2012 at 9:49 amThank you Paula for this amazing blog. I am new to bread baking and have made your garlic bread yesterday and they were amazing. I have tried many other recipes before and something was always wrong. I am planning to make these dinner rolls and my only question is can I use butter instead of margarine.
thanks again.
Anu.
Karen
April 22, 2012 at 11:03 amWith the summer season coming up it is time for hamburgers and I was wondering what recipe do you use. I have tried a few of your other recipes with great results. Hope you can help. Love your recipes keep up the great job in helping us beginners.
Jocelyn
April 8, 2012 at 9:54 pmI used this fabulous recipe as the dough for our Easter “Empty Tomb Rolls.” (To make them, dough is wrapped around a marshmallow, then dipped in butter and cinnamon sugar. After cooking, the rolls are hollow inside with a sticky marshmallow coating.) The original recipe calls for frozen bread dough, but Paula’s recipe is so much better. Thank you, and Happy Easter!
Connie Kristiansen
March 19, 2012 at 4:11 pmI saw recently on Pinterest that you can also put your pans on a heating pad to help the dough rise. Has anyone tried that?
Kristin
March 2, 2012 at 12:01 pmI like to do as much prep work in advance. Is there any way to make the dough and then not bake these rolls for a few days? Or do you need to bake right way? If so, can you bake the night before serving? Any suggestions? Thanks!
Paula
March 3, 2012 at 9:57 amNothing beats rolls made immediately from fresh dough. You can bake the night before, and they are still fabulous, but there’s something about the smell of fresh bread that makes them taste so much better. I have tried refrigerating the dough and then roll out and let rise just before dinner. It works, and they are better than store-bought, but they don’t seem to rise as high as the fresh dough. Let me know if you come up with a method that works really good. pr
Megan
May 4, 2016 at 3:44 pmThis reply is very late but maybe the comment will help someone. When I want to make rolls ahead of time, I make them until they are shaped. Don’t let them rise. Place saran wrap directly on top of the rolls and put in the fridge. They can stay there for up to 48 hours (but really, 24 hours is better). Pull out of fridge and let rest at room temp for 30 minutes before baking. I’ve done this countless times with much success. I got the tip from a cookbook years ago. Hope it helps!
Paula
May 6, 2016 at 8:31 amHi Megan,
Thanks for sharing this trick. I agree that 24 hrs is better than 48.
Aimie
February 22, 2012 at 3:49 pmSorry for a silly question but do you beat the egg at all before you put it in or just put it in whole? Thanks.
Christopher Tuckrer
January 29, 2013 at 1:16 amAlways beat the egg.
Paula
January 29, 2013 at 9:44 amChristopher,
I never beat the egg. Comes out perfect anyway. 🙂
Christopher Tucker
January 29, 2013 at 12:02 pmThanks for that tip Paula! 🙂
Jen
February 15, 2012 at 1:03 pmI made these on Monday and my kiddos are already begging for more! What a hit! Thanks so much for the great recipe and the video tutorial for this inexperienced baker!
Paula
February 16, 2012 at 5:02 amUh oh! Now you’ve started something you may have to continue for the rest of your life. It’s a great tradition–mama’s homemade rolls. Makes any meal more special and delicious. It’s also cheap. When my boys were young and we were poor, we ate a ton of homemade bread. Filled them up and saved money.
Cheryl
February 10, 2012 at 8:55 pmI just wanted to let you know, that I make the round pieces and then I put them in a cupcake pan and let them rise and bake in there. I love the shape…reminds me of brown and serve rolls my mom used to buy at the store.
Paula
February 10, 2012 at 9:55 pmCheryl, Thanks for writing. Good idea. I have done it myself in the past but I prefer the softer crusts you get when you put the rolls all in one pan. They look cool though. pr
Karen Brantley
December 6, 2011 at 5:05 pmI am so glad to have found you. Just began making bread, grinding my own wheat etc. and have not had much success. My baked bread looks nothing like yours and while it is good it’s not delicious. I have so many ideas from you I am actually looking forward to trying again and being able to use my bread machine just for dough! Keeping my fingers crossed.
Paula
December 7, 2011 at 9:14 pmHi Karen,
Welcome! So glad to hear from you. I have not tried grinding my own wheat although my sister keeps encouraging me. I know it takes longer to rise so it may have to sit in your bread machine longer than the cycle to rise to double before you make it out. Let me know how it goes. Paula
MadTyMom
November 23, 2011 at 3:21 pmMy dough is in the bread machine right now. I’ve not used this recipe before so I thought I had better make a test run before tomorrow. Nothing like waiting until the last minute. My husband is disappointed that I am not making my grandmothers angel biscuits (really soft rolls- don’t know why they are called biscuits). They are soooo labor intensive that I am hoping these will win him over and he will be a convert!! I love, love, love your site. Especially the microwave shortcuts. (made the brown butter icing last week for cinnamon rolls…AMAZING! Took them to a whole nother level.
Ashley
November 20, 2011 at 8:58 pmSuzanne sent me this link to these rolls. I love this recipe. Super easy and fast. And I love the whole wheat option. Thanks you for publishing these.
Peggy Helmick
November 17, 2011 at 2:05 pmThanks for the tutorial on making rolls. I’m 73 but didn’t start making yeast bread until I purchashed a bread machine a few years ago. Now I use my mixer and love to make yeast bread. I need to make rolls for our small group Christmas Dinner and I wanted them to really be nice so the tutorial really helps. I will try it soon. I am always anxious to look at your blog every time it hits my mail box. Thanks again. We’re never too old to learn new trick. : )
Nancy
November 10, 2011 at 1:05 pmHello!
First, I have to say, your website is just jam packed with amazing recipes.
Actually, I’ll be making some cheesy dinner rolls for Thanksgiving.
Second, have you ever heard of Malt Powder? It’s supposed to help the yeast mature
to its fullest and enhance flavor. Maybe this will help in the making of wheat bread.
I’ve never used it though. I believe I’d have to buy it at a specialty shop or natural
food shop.
stacie
November 5, 2011 at 2:12 pmI don’t think I ever commented on your blog how much I LOVE these rolls! They turn out so tender and soft. Thanks so much for sharing! Just noticed you make cinnamon rolls with the same dough, looking forward to trying that myself!
Paula
November 5, 2011 at 8:30 pmStacie,
Thanks for coming back to say so. I’m working on a whole wheat version right now. Just as good.
Sara Goodrich
June 17, 2011 at 6:09 pmHello, I’m a newbie to the bread machine and so this question may seem silly: Can I put the ingredients for any recipe in there and press the dough cycle if I don’t want it to bake in there? I have a book with recipes, but the directions explain what buttons to push for it to bake inside… And as you’ve suggested, I’d like it to only make the dough so I can shape it and bake in the oven. Thanks!
Lori S
April 5, 2011 at 3:29 pmI love your recipes. You are amazing. Thank your for being so kind to share and spreading happiness all over the world. Is there a stage of the sweet milk bread, where you could freeze it and take it out and let it thaw, rise and bake?
Cecelia
October 25, 2010 at 1:29 pmI followed the link to this recipe from your post on bread machines (I love mine for the exact same reasons!). Have you ever tried freezeing these for future use? Thanks
Cecelia
Paula
October 25, 2010 at 9:11 pmCecelia, I have frozen them before. Not as good as straight out of the oven but good enough if you don’t keep them more than a couple weeks.
Cecelia
October 26, 2010 at 1:22 pmThanks for the feedback Paula. There are only two of us in the house and it’s nice to be able to freeze some items for future use! I’m making these tonight for dinner with friends.
Angie
February 23, 2010 at 12:08 pmThese dinner rolls are the absolute best! My family thanks you for the recipe… I have made them twice a week for the past few months, and they never get tiring. They are light & fluffy, and a definite keeper. Thanks!
bing
February 8, 2010 at 9:54 pmHi Paula,
I would like to share your dinner rolls recipe with my sister in lawabroad. Can she use all purpose flour instead of bread flour since she can not find bread flour at her local grocery store? It would be her first time to bake bread and she is very excited to do it. Thanks.
Romaine
February 8, 2010 at 10:14 pmYes, she can definitely use all purpose. Unbleached is better than bleached but bleached will also work. Normally, you have add a little more flour if using unbleached instead of bread flour and maybe even more if using bleached flour. I hope it works out for her. Working with yeast dough is a little tricky and takes practice.
Linda
June 3, 2013 at 12:25 pmI always use all purpose flour instead of bread or cake flour. I find that if I sift it first…It makes it really light and fluffy and the bread/cakes come out perfect. Good luck 🙂
Paula
June 3, 2013 at 9:54 pmAgreed Linda.
bing
February 5, 2010 at 1:57 pmThe chocolate mini bundt cakes look so good. Would it be possible to request for the recipe? My 3 1/2 year old son loves chocolate cakes. I would like to bake it for him. Thanks
bing
January 26, 2010 at 11:20 pmThank you for your favorite dinner rolls recipe. I used your dinner roll recipe tonight with the use of bread flour. Like you said, it was so soft, tasty and light. Everybody in my family enjoyed it.
tia
October 19, 2009 at 1:04 amthese look truly delicious.